Gourmet Beef Filet Mignon with Smoked Beef Jus: A Decadent Feast at Home!
By Jason Griffith
Indulge in a truly exquisite dining experience with this sensational Beef Filet Mignon with Smoked Beef Jus. This recipe guides you through creating a perfectly cooked, incredibly tender filet mignon, complemented by a rich, smoky beef jus, creamy mashed potatoes, vibrant sautéed spinach, and blistered roasted vegetables. It’s a complete, gourmet meal that’s perfect for special occasions, date nights, or when you simply want to treat yourself to an unforgettable culinary masterpiece.
Why I Love This Recipe
I’m incredibly passionate about transforming simple ingredients into extraordinary meals, and this Filet Mignon dinner truly exemplifies that. What I absolutely adore is the way each component builds upon the next to create a symphony of flavors and textures. The tender, buttery filet mignon is the star, but it’s the rich, deep, and subtly smoky beef jus that elevates it to another level. Paired with the ultra-smooth mashed potatoes, vibrant greens, and sweet-tangy roasted tomatoes, every forkful is a pure delight. It feels incredibly luxurious and sophisticated, yet the individual steps are manageable, allowing you to create a restaurant-quality feast in your own kitchen. It’s a truly rewarding meal to both cook and savor!
Ingredients:
For the Filet Mignon:
- 2 (6-8 oz) beef tenderloin filets, 1.5–2 inches thick
- Kosher salt & freshly ground black pepper
- 1 tbsp neutral oil (grapeseed or avocado)
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, crushed
For the Smoked Beef Jus:
- 1 cup beef jus (or high-quality demi-glace)
- 1 tsp smoked paprika (or ½ tsp liquid smoke)
- 1 tbsp red wine (optional)
- 1 tsp brown sugar
- 1 tsp soy sauce (for umami)
- 1 tbsp cold unsalted butter (to finish)
For the Creamy Mashed Potatoes:
- 2 large Yukon Gold potatoes, peeled & cubed
- ¼ cup heavy cream (warmed)
- 3 tbsp unsalted butter
- Salt & white pepper to taste
- Pinch of freshly grated nutmeg
For the Sautéed Spinach:
- 2 cups baby spinach
- 1 tbsp unsalted butter
- 1 small garlic clove, minced
- Pinch of salt & lemon zest
For the Roasted Cherry Tomatoes & Mushrooms:
- ½ cup cherry tomatoes, halved
- ½ cup wild mushrooms (shiitake, chanterelle, or cremini), cleaned and trimmed
- 1 tbsp olive oil
- 1 tsp balsamic glaze
- Salt & black pepper
Swaps and Notes
- Filet Mignon: For best results, use high-quality beef tenderloin. Ensure the filets are at room temperature before cooking for even heat distribution.
- Smoked Beef Jus: High-quality beef jus or demi-glace is key. Smoked paprika provides a mild smoky flavor; liquid smoke is more intense, so use sparingly. The red wine adds depth and tang.
- Mashed Potatoes: Yukon Gold potatoes are excellent for creamy mashed potatoes. A potato ricer or food mill helps achieve an ultra-smooth texture. Adjust cream and butter to your desired richness.
- Sautéed Spinach: Baby spinach wilts quickly. A tiny pinch of lemon zest brightens its flavor.
- Roasted Vegetables: Use a mix of cherry tomatoes and flavorful wild mushrooms. Any sturdy mushroom like cremini will work. Balsamic glaze adds a lovely sweet-tangy finish.
- Seasoning: Season all components generously but balance salt since the jus, soy sauce, and butter also add saltiness.
Method:
1. Prepare the Smoked Beef Jus: In a small saucepan, combine the 1 cup beef jus (or demi-glace), 1 teaspoon smoked paprika (or ½ teaspoon liquid smoke), 1 tablespoon red wine (optional), 1 teaspoon brown sugar, and 1 teaspoon soy sauce. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and let it simmer for about 5-7 minutes until it slightly thickens to a pourable consistency. Remove from heat. Whisk in 1 tablespoon cold unsalted butter piece by piece until it’s fully incorporated and the jus has a glossy, luxurious finish. Keep warm over very low heat or in a warm spot until serving.
2. Cook the Filet Mignon (Choose Your Method):
Option A: Sous Vide (for perfect medium-rare, recommended for precision)
- Season your filets generously with kosher salt and freshly ground black pepper.
- Place the seasoned filets in a vacuum-sealable bag with 2 sprigs fresh thyme and 2 crushed garlic cloves. Vacuum seal the bag.
- Cook the sealed filets in a 130°F (54°C) water bath for 1–1.5 hours. This ensures a perfect edge-to-edge medium-rare doneness.
- Once cooked, remove the filets from the bag, pat them very dry with paper towels (crucial for searing!).
- Heat a cast-iron skillet over high heat until it’s smoking hot. Add 1 tablespoon neutral oil (grapeseed or avocado).
- Carefully place the dried filets in the hot skillet. Sear for 1 minute per side until a beautiful, dark crust forms. Remove from heat and set aside. No resting needed after sous vide, but a minute or two won’t hurt.
Option B: Pan-Seared (classic method)
- Pat your filets very dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
- Heat a cast-iron skillet (or other heavy-bottomed pan) over high heat until it is smoking hot. Add 1 tablespoon neutral oil.
- Carefully place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F / 54-57°C). Adjust cooking time for desired doneness (refer to a meat thermometer for accuracy).
- During the last minute of searing, add 2 tablespoons unsalted butter, 2 sprigs fresh thyme, and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the filets continuously for about 1 minute.
- Remove the filets from the pan and transfer them to a cutting board. Let them rest for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy steak. For more searing tips, check out the Ribeye Steak or Skirt Steak recipes.
3. Creamy Mashed Potatoes: While the steak cooks/rests, place the 2 large peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold salted water and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are very tender. Drain the potatoes thoroughly. For ultra-smooth texture, pass them through a fine sieve, potato ricer, or food mill back into the pot. In a separate small pot, gently warm the ¼ cup heavy cream and 3 tablespoons unsalted butter. Fold this warmed mixture into the mashed potatoes. Season with salt, white pepper to taste, and a pinch of freshly grated nutmeg. Mix until smooth and creamy. Keep warm.
4. Sautéed Spinach: In a medium pan, heat 1 tablespoon unsalted butter over medium heat. Add 1 small minced garlic clove and cook for about 30 seconds until fragrant. Toss in the 2 cups baby spinach and cook until just wilted, about 1 minute. Finish with a pinch of salt and lemon zest. Keep warm.
5. Roasted Cherry Tomatoes & Mushrooms: Preheat oven to 400°F (200°C). In a small bowl, toss the ½ cup halved cherry tomatoes and ½ cup cleaned wild mushrooms with 1 tablespoon olive oil, salt, and black pepper. Spread the mixture on a small baking sheet. Roast for 8-10 minutes, or until the tomatoes are slightly blistered and the mushrooms are tender. Drizzle with 1 teaspoon balsamic glaze before serving.
Serving Suggestions and Pairings
This Beef Filet Mignon dinner is a complete, luxurious experience, perfect for celebrating.
- Wine Pairing: A bold Cabernet Sauvignon, a rich Merlot, or a complex Bordeaux blend would be ideal choices to complement the rich beef and smoky jus.
- Appetizer Pairing: Start your meal with something elegant like Hot-Poured Burrata with Spiced Olive Oil & Basilor This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests.
- Light Salad: A small, crisp green salad with a simple vinaigrette can offer a refreshing counterpoint.
- Bread: Crusty bread for soaking up any extra jus.
Final Thoughts
This Beef Filet Mignon with Smoked Beef Jus is a testament to how meticulous preparation and quality ingredients can create an utterly unforgettable dining experience at home. Each element, from the perfectly cooked tenderloin to the rich, smoky jus and the vibrant, comforting sides, comes together in exquisite harmony. This dish isn’t just a meal; it’s a celebration of flavor and a moment of pure culinary indulgence.
What’s your go-to special occasion meal to prepare at home, or do you have a secret for perfectly cooked beef tenderloin? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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